Andes "snickerdoodles"

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 3/4 cup cocoa, sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup dark brown sugar, firmly packed
• 2 large eggs, beaten
• 2 teaspoons vanilla
• 2 cups andes creme de menthe baking chips

Directions

1. 1

   Pre-heat oven to 350 degrees.

2. 2

   Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.

3. 3

   With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated. Add the flour mixture and blend until smooth. Fold in Andes Crème de Menthe Baking Chips.

4. 4

   Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2” apart, spacing them evenly on un-greased baking sheets. Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.